Oven-baked chicken wings with vegetables

Chicken Wings with Roasted Vegetables

I propose a delicious and comforting recipe: chicken wings with roasted vegetables. These wings are perfectly cooked, juicy, and full of flavor, while the vegetables add a splash of color and nutrients. It’s an easy recipe to make, ideal for a family dinner or a gathering with friends. Let’s get started!

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Baking time: 1 hour
Number of servings: 4

Ingredients:
- 600-700 g chicken wings
- 500 g potatoes (preferably white or yellow)
- 400 g champignon mushrooms
- 3-4 ripe tomatoes
- 3 medium-sized carrots
- 3-4 green onions
- 3-4 cloves of garlic
- 50 ml olive oil (or vegetable oil)
- Salt, pepper, sweet paprika (or smoked) and Delikat (to taste)

Step-by-step preparation:

1. Preparing the ingredients: Start by washing the chicken wings well under cold running water, then dry them with a paper towel. This will help achieve a crispy skin. While the chicken is drying, clean and chop the vegetables. Cut the potatoes into thicker slices, the carrots into rounds, and the mushrooms into thin slices.

2. Seasoning the meat: In a bowl, prepare a spice mix. You can use salt, pepper, Delikat, and paprika. Rub the chicken wings with this mix, ensuring they are well coated with flavors. This step is essential for an intense and savory taste.

3. Arranging in the pan: In a large baking dish, pour half of the oil. Place the seasoned wings in the dish. Then add the crushed garlic, chopped green onions, carrots, potatoes, mushrooms, and the tomatoes cut into quarters or sixths. These vegetables not only enhance the flavor but also add a contrast of textures.

4. Seasoning the vegetables: Sprinkle a pinch of salt over the vegetables and drizzle everything with the remaining oil. This will help caramelize the vegetables during baking, giving them a delicious flavor.

5. Adding liquid: Pour half a glass of water into the dish. This will help cook the ingredients evenly and prevent the meat from drying out. Cover the dish with aluminum foil to retain moisture.

6. Baking: Preheat the oven to 180°C. Place the dish in the oven and bake for 45 minutes. This time will allow the wings to become tender and the vegetables to soften.

7. Browning: After 45 minutes, remove the aluminum foil and leave everything in the oven for another 15 minutes. This step will make the wings golden and crispy, while the vegetables will acquire a pleasant texture.

8. Serving: After baking, remove the dish from the oven and let the dish rest for a few minutes before serving. You can add a few fresh parsley leaves for an extra touch of freshness.

Practical tips:
- Use chicken wings with skin, as this helps retain moisture in the meat and provides a crispy texture.
- If you prefer, you can also add other vegetables, such as zucchini or bell peppers, to diversify the dish.
- A splash of lemon juice or balsamic vinegar before serving can enhance the flavors.

Nutritional benefits:
This recipe contains quality protein from the chicken wings and plenty of vitamins and minerals from the vegetables. Carrots are a good source of beta-carotene, while mushrooms provide an important supply of antioxidants. However, it is advisable to consume in moderation, considering the fat content.

Frequently asked questions:
- Can I use boneless chicken instead of wings? Yes, but the cooking time will need to be adjusted.
- What side dish pairs best? A fresh green salad or a cheese pie are excellent choices.
- Can I prepare this dish in advance? Yes, you can prepare it a day ahead and reheat it in the oven the next day.

Delicious combinations:
These chicken wings with vegetables pair perfectly with a dry white wine or a pale lager. Additionally, a summer salad with tomatoes and cucumbers will perfectly complement the meal.

I hope this recipe for chicken wings with roasted vegetables inspires you! It’s a simple yet flavorful dish that will bring joy to your table. Enjoy your meal!

 Ingredients: 600-700 g chicken wings, 500 g potatoes, 400 g champignon mushrooms, 3-4 tomatoes, 3 medium-sized carrots, 3-4 green onions, 3-4 cloves of garlic, 50 ml of oil, spices to taste